Five-spice duck and ginger noodle soup recipe
If you want a healthy recipe for duck, then this five-spice duck and ginger noodle soup is a top choice – nicely spicy and only 464 calories per serving.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Mortar and pestle
- Pepper mill
- Dish
- Plate
- Saucepan
- Skillet
- Stove
- Oven
- Chef's knife
- Cutting board
- Colander
- Ladle
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- Pinch of crushed dried chillies
- 1/4 tsp Chinese five-spice powder
- 1/2 tsp sugar
- 2 large duck breasts, skin removed
- 2 litres fresh chicken stock, hot
- 5cm piece fresh ginger, cut into thin strips
- 2 tsp sunflower oil
- 200g dried wholewheat noodles (we like Blue Dragon)
- 1 medium-hot red chilli, deseeded and thinly sliced
- Bunch of spring onions, trimmed and thinly sliced on the diagonal
- 200g beansprouts
- 4 heads pak choi, roughly chopped
- Handful fresh coriander sprigs
- Dark soy sauce, to serve
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